Description
These bars are a perfect blend of buttery shortbread and sweet raspberry jam, topped with a crunchy crumb topping. A delightful dessert for any occasion.
Ingredients
Units
Scale
- 3 sticks (342 g) butter
- 1/2 cup (100 g) sugar
- 3 tbs p sugar
- 2 yolks
- 1 tsp vanilla
- 1 1/4 cups (175 g) flour
- 1 1/2 cups (180 g) cake flour
- 3/4 tsp b powder
- 3/4 tsp salt
- 1 1/2 cups (510 g) raspberry jam
- 1/4 cup (35 g) p sugar
Instructions
- Cream butter, powdered sugar, and sugar.
- Beat in egg yolks and vanilla.
- Add flour mixture and briefly combine.
- Remove a quarter of the dough and chill separately.
- Form a disk about 8 inches in diameter and one inch thick, cover with plastic wrap, and chill for 30 minutes to 1 hour (or freeze for up to a month).
- Preheat oven to 350°F (177°C).
- Roll out dough into a rectangle to your preferred thickness on a baking sheet lined with parchment paper.
- Trim the edges for neat sides.
- Bake for 20 minutes, until light brown.
- Remove and let cool for 10-15 minutes.
- Spoon raspberry jam onto the still-warm shortbread, spreading it evenly over the surface.
- Remove the chilled dough and use a grater to make large flakes; sprinkle these evenly over the jam.
- Bake for another 20-25 minutes.
- Sift powdered sugar over the top.
- Trim edges again and cut into squares.
Notes
- For a richer flavor, use high-quality raspberry jam with visible seeds.
- To prevent the crumb topping from burning, watch it carefully during the second bake and cover with foil if necessary.
- Store leftover bars in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 350
- Sugar: 25
- Sodium: 100
- Fat: 20
- Saturated Fat: 12
- Unsaturated Fat: 5
- Carbohydrates: 40
- Fiber: 2
- Protein: 4
- Cholesterol: 60